Also Intolerant To Casein (Dairy), Soy And/or Corn?

[swampy land]

Hi all,

 

Just interested if any celiacs and gluten intolerants are also intolerant to non organic casein (dairy), soy and/or corn. Or is it just wheat (Gliadin) products that are causing your intolerance?

 

Also, if you have certified organic wheat (gliadin) products, do you have the same intolerance issues?

Partly it's in reference to this -

"There are 4 known “foods” that can induce villous atrophy of the small intestine*: gluten, casein, soy, and corn.

 

The gluten comes from the gluten grains- wheat, barley, and rye. Casein comes from cow’s milk products and is mostly absent in goat’s milk, which contains a different form of casein. The relative absence of casein in goat’s milk is what makes it the “universal foster milk”.

(*particularly the duodenum and jejunum– the first segments of small intestine after the stomach. The villi are the tiny, finger-like projections that absorb nutrients. Atrophy is the wasting away/destruction of these villi.)"

 

 

 

I've become gluten intolerant over time, and looking at why that is? I'm looking at the classic intolerance to gliadin. Villi atrophy from gluten, casein, soy, and corn, and, destruction of essential gut bacteria theories.

 

Cheers.

[ravenwoodglass]

It doesn't matter if the gluten grains are organic or not. I will get just as ill. I do also have an intolerance to soy but my symptoms from soy are very different from my symptoms to gluten and the effects only last a day or two and not the 3 or so weeks that a glutening will cause. 

Many of us are intolerant to dairy also but in many cases after we heal we are able to add it back in. I was very happy to be able to enjoy ice cream and other dairy products after I had healed. 

If you think you may have celiac you should make sure you don't go gluten free until all celiac related testing is done. Staying on organic or older versions of wheat until testing is finished is fine as the organic aspect will not have any adverse impact on testing. 

[swampy land]

It doesn't matter if the gluten grains are organic or not. I will get just as ill. I do also have an intolerance to soy but my symptoms from soy are very different from my symptoms to gluten and the effects only last a day or two and not the 3 or so weeks that a glutening will cause. 

Many of us are intolerant to dairy also but in many cases after we heal we are able to add it back in. I was very happy to be able to enjoy ice cream and other dairy products after I had healed. 

If you think you may have celiac you should make sure you don't go gluten free until all celiac related testing is done. Staying on organic or older versions of wheat until testing is finished is fine as the organic aspect will not have any adverse impact on testing. 

ravenwoodglass, have you tried to use probiotic daily for any length of time to aid the healing? You say some heal and can enjoy dairy again. Also, apparently all probiotics are not the same, there are histamine, neutral and histamine degrading types identified. I'm currently at the begining of trying histamine degrading that seem to reduce gluten intolerance somewhat. I'm only eating certified organic rye wheat bread though.

[cyclinglady]

Why don't you consider getting tested for celiac disease (blood test)? That would put you on the path to eliminating celiac disease. If you have celiac disease or Non-Celiac Gluten Intolerance (there is no damage to intestinal villi with NCGI), then you can NEVER consume gluten from wheat, barley or rye. No amount of probiotics will help if you have either of these two conditions AND you continue to consume gluten.

[swampy land]

Cyclinglady, are you saying there is no case of celiacs being cured, or symptoms reduced, by particular probiotics? Maybe that only relates to gluten intolerants then?

I don't think it's celiac that i have, and apparently there is no test for gluten intolerance? But i have symptoms return when I return to eating breads (a little organic rye is ok though), pasta, cakes, white flour products.

 

I had the following symptoms (also gluten intolerants can have) that diminished once i greatly reduced wheat products, along with high G.I. foods (glycemic index), coffee and flavour enhancers (msg and 600 numbers) and had histamine degrading probiotics -
1. Fatigue and weakness.

2. Depression, irritability, listlessness, and mood disorders.

3. “Fuzzy brain” or an inability to concentrate.
4. Clumsiness (ataxia).
5. Acne.

6. Low blood sugar (hypoglycemia).
7. Gas and flatulence

8. Weight loss

I'm interested in what other gluten intolerants avoid, and or, include to impove their symptoms. Also interested if pesticides seem to be the main issue and not wheat products per se, for some of us?

 

[kareng]

Cyclinglady, are you saying there is no case of celiacs being cured, or symptoms reduced, by particular probiotics? Maybe that only relates to gluten intolerants then?

I don't think it's celiac that i have, and apparently there is no test for gluten intolerance? But i have symptoms return when I return to eating breads (a little organic rye is ok though), pasta, cakes, white flour products.

 

 

 

 

How would you know if you don't get tested?  You certainly have the symptoms of Celiac.

 

No - Celiac disease is an autoimmune disease.  So far, there are no complete cures.  Eating a gluten free diet can eliminate the symptoms and manifestations - so I guess you could think of it as a cure.

[swampy land]

I don't think i have celiacs? as i now include organic rye bread, in small amounts, 6 slices a week. And have no noticable problems. Wouldn't a celiac, as opposed to a gluten intolerant, have an immediate reaction to any type of wheat?

[kareng]

I don't think i have celiacs? as i now include organic rye bread, in small amounts, 6 slices a week. And have no noticable problems. Wouldn't a celiac, as opposed to a gluten intolerant, have an immediate reaction to any type of wheat?

 

Not necessarily.  Many don't get an "immediate" reaction.  It can take hours or even a day to react.  Sometimes, people don't even get a reaction every time.  Probably has to do with amounts of gluten, stomach contents, a reaction that you don't realize is from gluten (like a headache, for example), probably other reasons.  

 

I can see you are really sure you don't want to be diagnosed with Celiac disease.  I think we all were.    Good luck to you.

[cyclinglady]

How can you "think" you do not have celiac disease? I had no intestinal symtoms when I was diagnosed and I was eating a lot of gluten from rye, barley and wheat daily. There is no cure for celiac disease as it is an autoimmune disorder, like Karen said. Unlike lupus or MS, gluten triggers an autoimmune "flare-up" , so by avoiding gluten, we can avoid flare-ups. In that sense, we are a little more fortunate in that our disease can be assisted by diet and we do not necessarily need drugs to improve symptoms.

I would suggest a consult with a real doctor -- not Dr. Google!

I wish you well.